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Pumpkin Curry With Lentils And Apples

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Recipe By :
Vegetarian Times, November 1998
Serving Size : 6
Ingredients
1 cup red orbrown lentils
6 cups water
1/2 tsp turmeric
1 tbs canola oil
1 large onion --diced
2 tomatoes -- coredand chopped
3 cloves garlic --minced, up to 4
1 1/2 tbs currypowder
2 tsp ground cumin
1/2 tsp pepper
1/2 tsp salt
1/4 tsp ground cloves
2 cups peeled andchopped pumpkin or other winter squash
2 cups white potatoes-- unpeeled & chopped
8 medium cauliflower florets
2 medium carrots --peeled and diced (about 1 cup)
2 cups shredded leafygreens -- (kale, escarole or spinach)
2 apples -- unpeeled,cored and diced
cooked basmati or jasminerice

Preparation
Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat.
Drain, reserving 2 1/2 cups cooking liquid.
Heat oil in large saucepan; add onion.
Saute over medium heat 4 minutes.
Add tomatoes and garlic; cook 4 minutes more, stirring occasionally.
Add curry, cumin, pepper, salt and cloves; cook 1 minute more, stirring frequently.

Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low heat until vegetables are tender, 35 to 45 minutes.
Stir in greens and apples; cook about 15 minutes more, stirring occasionally.

Transfer to a large serving bowl and serve with basmati or jasmine rice.

Makes 6 servings.

Per Serving: 334 Cal.; 11 g Prot.; 3 g Fat; 65 g Carb.; 0 Chol.; 216mg Sod.; 9 g Fiber.

NOTES :
Tired of baking every Thanksgiving?
You can make this main course on the stovetop.
For an artful presentation, serve inside a hollowed-out pumpkin
(see Baked Pumpkin with Vegetable Pilaf).
A yogurt-cucumber sauce (raita) makes a soothing accompaniment.


additional informations

Recipe group Others
Source/Quelle:
Karen Sonnessa - ksonness@suffolk.lib.ny.us
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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